We’ve set the scene for our crafty party and have picked our projects, now it is time to plan our menu. I have been envisioning this as an afternoon party and think a menu similar to an afternoon tea would be perfect. Light finger foods – both sweet and savory. It is important to make sure the food for this party is easy to eat and most of all clean, not messy. Guests will be crafting so the last thing they want are sticky fingers or spills that can ruin their hard work. Keep it clean!
I am in love with the idea of doing a variety of savory crepes – so fun and unexpected. Ok, I can hear you now – crepes? Aren’t those a huge pain in the ass to make? I am with you, they are a huge pain and considering that I find making good pancakes a challenge, I am also not really up for the challenge. That is why I love the fact you can buy pre-made crepes in the produce section near the strawberries! Can’t find them in your produce section? You can order a variety of packages from Cavier-Line. Up for the challenge and want to make your own? Check out this simple recipe by Alton Brown from the Food Network.
Unique crepe fillings:
- Boursin cheese, fig jam, turkey and baby spinach
- Stone mustard, ham, brie and thinly sliced green apples
- Goat cheese, balsamic soaked strawberries and basil
- Beet cream cheese, smoked salmon with pealed and thinly sliced cucumbers
You can make these the night before. Make sure they are tightly wrapped so that they do not dry out. When ready to serve, roll and slice into bite size pieces. Add a variety of sliced veggies to the mix to round off the selection.
Now that we have the savory under control, it’s time to add some sweet to our menu. It’s the holiday and sweets are a-plenty. This is the perfect time to kick off your holiday baking bonanza! Do you have some tried and true favorites you like to make each year? Growing up in my family we each had a favorite – my brother’s were a snickerdoodle, Dad’s were chocolate crinkles, Mom loved fudge and I always had to get my peanut butter and chocolate fix with either peanut butter fingers and/or peanut blossoms.
Here are some new options I would love to test out and add to the mix just in time for this party.
Salted Carmel Shortbread Cookies from Betty Crocker
From La Mia Vita Dolce, Chocolate Gingerbread Cupcakes with Mascarpone Frosting
From A Day In Candyland, Red Velvet Cream Cheese Brownies
Almost English Toffee from A Clove of Garlic, A Pinch Of Salt
My favorite bars from Martha Stewart that are always a hit – Oatmeal Bars
Now it isn’t a party without something a bit festive to drink. A little alcohol always helps get the creativity flowing. This past weekend I went to a friend’s “cookies and cocktails” themed party. The Chocolate Candy Cane Martinis I made would be perfect for this party as they were a big hit with all the ladies. But beware, this festive drink packs a kick!
Chocolate Candy Cane Martinis
- 1 handle Chilled Bailey’s Mudslide Mix (alcohol is included)
- 1 1/2 cup candy cane infused vodka
- 2 packages hot chocolate mix
- mini candy canes
Empty handle of mudslide mix into a large mixing bowl. Slowly add candy cane infused vodka to the mix – start with adding approx. 3/4 cups. Mix until combined. Continue to add vodka to taste. Transfer to a serving pitcher and keep chilled until ready to serve. When ready to serve, rim glasses with hot chocolate mix, add mudslide/vodka mix, and garnish each glass with a candy cane.
Candy Cane Infused Vodka
2 cups vodka (I used Absolute)
8 mini candy canes crushed
Pour vodka into a container with a lid. You can use an old jar or bottle -something with a good seal and is easy to shake. Add vodka and the crushed candy canes and shake. Let vodka and candy canes set for a minimum of 2 hours shaking every once in a while until the candy canes dissolve. The longer you let it set, the stronger the candy cane flavoring will be. Enjoy!
We have a great party shaping up! Tomorrow it’s time to focus on the hostess’s style.